This historic recipe is not as light as modern versions, but is still moist and spongy and delicious with flavors of rye and molasses

Delicious and homey, this is one of those soups where you can feel free to change the quantities of ingredients and add what you have or like

If you are a fan of the milk leftover after you eat Cinnamon Toast Crunch, this one is for you

Nutty with a hint of sweetness, this unfiltered beer is a peek 4,000 years into the past

Crunchy on the outside, creamy on the inside, these latkes are especially delicious fried in schmaltz (rendered chicken fat)

One of many, many versions of wassail, this is deliciously spiced with the less delicious texture of half beer, half applesauce

A wonderful lighter, moist, ration-friendly pudding with a bit of carrot cake flavor

A very rich, intensely chocolatey cross between a ganache and a creme anglaise. Pair with French Chocolate Biscuits for a dessert à la Marie Antoinette.

Meringue-like cookies that are mildly chocolatey and very, very sweet. Pair with French Chocolate Creme for a dessert à la Marie Antoinette

No coffee was made in the making of this drink. Creamy (but cream-less), port-forward, with the aroma of nutmeg, this cocktail looks like coffee, but that’s as close as it gets to the real thing

Noodles that have a wonderful texture where you can feel each individual noodle, and the combination of egg yolk and sugar creates a rich flavor that reminds me of crème brûlée

A hearty, earthy stew with lots of interesting textures and very tender venison. Extremely customizable to suit your tastes

A classic WWII army meal of dried beef in milk gravy that is actually quite good, despite the chewy texture of the beef

Smooth and creamy mac and cheese with wonderful toasted bread crumbs and a hint of mace and cayenne at the end

Delicious roast duck with a sweet, complex sauce that’s reminiscent of cranberry sauce

These gingerbread cookies are packed with ginger flavor in a very good way with a hint of bitterness from the molasses. Macabre decoration optional, but on theme

So crunchy and absolutely fantastic, these jalebi are a wonderful balance of sweetness, cardamom, saffron, and rose water

Arbroath smokies as prepared by chef Fraser Bell are delicious: not fishy at all with a meatier texture that melts in the mouth, and the simple bannocks are the perfect vessel for some jam or heather honey

A sort of frittata with eggs and fish, colored black by cuttlefish ink, and topped with jellyfish. Can’t say I recommend

The quintessential survival food of North America, the only ingredients you really need to make pemmican are dried meat and fat. It tastes kind of like beef jerky, but the fat coats your mouth in a way that I found unpleasant.